Italian Vegetarian Lasagna

• 12 each lasagna noodles
• 1/2 cup sherry
• 1 each onions chopped
• 8 ounces mushrooms sliced
• 2 large zucchini chopped
• 2 cups spinach
• 1/2 teaspoon oregano dried
• 15 ounces ricotta cheese
• 1 cup cottage cheese
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated

1. Heat oven to 425 degrees F.
2. Spray 13x9 inch (3 quart) baking dish with nonstick cooking spray.
3. Cook lasagna noodles to desired doneness as directed on package.
4. Drain; keep warm.
5. Meanwhile, bring sherry to a boil in large nonstick skillet or Dutch oven over medium-high heat.
6. Add onion; cook 3 minutes, stirring frequently.
7. Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally.
8. Add spinach, basil and oregano; cook 2 minutes.
9. Remove from heat; drain well.
10. In medium bowl, combine ricotta cheese, cottage cheese and Parmesan cheese; mix until well blended.
11. Place 3 cooked lasagna noodles in bottom of spray-coated dish.
12. Top with 13 of ricotta mixture and 13 of begetable mixture.
13. Repeat layering 2 more times.
14. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese.
15. Cover dish tightly with spray-coated foil.
16. Bake at 425 degrees F for 25 to 30 minutes or until bubbly around edges.
17. Remove foil; bake an additional 5 minutes or until top is light golden brown.
18. Let stand 5 minutes before serving.

lasagna noodles, sherry, onions, mushrooms, zucchini, spinach, oregano, ricotta cheese, cottage cheese, parmesan

Taken from recipeland.com/recipe/v/italian-vegetarian-lasagna-44652 (may not work)